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Tag Archives: garlic

Breakfast of Champions (Kale & Eggs)

14 Friday Nov 2014

Posted by Nicole Small in breakfast, gluten free, healthy recipe, vegetarian/vegan

≈ 2 Comments

Tags

breakfast, breakfast recipes, cage free, champion, eggs, garlic, gluten free, good morning, healthy, kale, organic, superpowers, tomato, vegetable, vegetarian

Kale, eggs, feta and fresh fruits and vegetables combine to make the breakfast of champions.

Breakfast of Champions! Kale, Eggs & Feta Cheese with Fresh Tomatoes, fruit and lemon water

Local eggs are my thang. I used to work in an office where I had fresh cage-free, local, organic eggs delivered every week or so, and people thought I was kind of crazy. I would come upstairs with this carton of eggs containing every color egg you can imagine, but I have to tell you, those eggs are tastier and probably healthier than conventional eggs, and it made me feel good to be supporting a local person. How fun would it be to raise chickens?!

Breakfast of Champions: Kale and Eggs

While I daydream about fluffy chickens and baby chicks running around my fantasy backyard garden, lets come down to reality and make this yummy breakfast. Kale & eggs. It’s yummy and healthy and will probably make you feel like a superhero champion who’s ready for the day (POW!). A few fresh flowers don’t hurt either 😉

Kale and Eggs! with fresh Farmers Market tomatoes

Kale & Feta Egg Scramble

Ingredients

2 eggs
Splash of milk
Freshly cracked black pepper
1 cup (packed) (or one handfull) fresh kale, chopped somewhat small
1-2 tbsp chopped red onion
1 tbsp cubed fresh feta cheese
Olive oil or butter, for the pan
Yummy things to eat with your eggs, like tomatoes or blackberries or magical oatmeal

Directions

Crack your beautiful fresh eggs into a bowl and add a splash of milk and a few cracks of black pepper. Scramble the eggs together and set aside.

Melt the butter or heat olive oil in a medium-sized skillet. Chop your red onions and add them to the butter/oil, let cook for about a minute over medium heat. Once the onions have softened, add the kale and allow it to cook for 2-3 minutes, until wilted but still bright green.

Remove the kale and onions from the pan and pour in the scrambled eggs. Cook eggs until they are just set and then add the cubed feta and the kale + onions back into the pan. Stir to re-heat and allow the eggs to cook to your desired doneness.

Serve alongside fresh tomatoes, fruit, toast, lemon water, or whatever else you need to start your day off right! Go out there and be awesome!

Breakfast of Champions: Kale, Eggs & Feta

What’s your favorite breakfast egg dish? Share in the comments…

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Roasted Garlic Rosemary Oil

09 Saturday Nov 2013

Posted by Nicole Small in condiment, dairy free, gluten free, vegetarian/vegan

≈ 4 Comments

Tags

condiment, dairy free, flavored oil, food, food blog, garlic, garlic oil, gluten free, healthy, olive oil, recipe, vegan, vegetarian

Happy Saturday! Here’s a quick little recipe that can spice up any dish that you prepare, from something as humble as scrambled eggs to a fancy whole roasted chicken! Homemade flavored oil, especially garlic oil, is really the perfect condiment. Since you need oil to cook so many things, adding the flavor boost of garlic and herbs can really make a difference!  Roasted Garlic Rosemary Oil This is intentionally a small batch because it is not a good idea to keep flavored oil for longer than a week. The fresh garlic creates a breeding ground for dangerous bacteria, and no one wants to be drizzling that on their mashed potatoes! I also keep mine in the refrigerator, just to be safe, and I use it up within a week.

Roasted Garlic Rosemary Oil

Ingredients

4 large garlic cloves, smashed 2 sprigs of fresh rosemary or 1 tsp dried 1/3 cup olive oil

Directions

Preheat your toaster oven to medium-low (or your regular oven to 250 degrees). Make a little tin foil bowl, because if you’re using a toaster oven like me then you probably don’t have cute little ramekins or pans (if you do, lucky you! Use one of those) and also, tin foil means no mess and no cleanup! Smash 4 garlic cloves and pluck 2 small sprigs of rosemary and place in the tin foil bowl. Cover with 1/3 cup olive oil. Cut another sheet of tin foil, just big enough to sit on top of the bowl. Put in the toaster oven, loosely covered, and let the oil steep for about 15 minutes. Remove it and let it cool. You can place the whole tin foil bowl inside a tupperware or you can put the oil in a bottle. I suggest refrigerating your oil, just to be on the safe side. Enjoy your oil in so many ways, including:

  • As a sauce for white pizza (recipe coming soon!)
  • Drizzled on potatoes or other root vegetables to be roasted
  • Use to scramble eggs or make fancy breakfast omelets
  • Substitute it in place of regular oil in salad dressings

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Harvest Snaps Meatballs & Marinara

06 Wednesday Nov 2013

Posted by Nicole Small in Beef, dairy free, gluten free, Italian, Meatballs, product review, recipe

≈ 1 Comment

Tags

dairy free, food, food blog, garlic, gluten free, harvest snaps, recipe, recipe blog, snapea crisps

Hopefully by now you have discovered Harvest Snaps, the crispiest and tastiest addition to the snack aisle. I became obsessed with these early this year when my Mom brought home a bag of the original lightly salted snaps. I’m pretty sure I ate almost the entire bag in less than a day… okay maybe like a 15 minute time frame, but who’s counting?!

Harvest Snap Pea Crisps!

After that day they became my favorite snack; I kept them in the office snack stash and in our cabinet at home, and I eventually branched out to try some of the other flavors while they were on sale (hello, Onion Thyme! Yum!). They came on every road trip and travel adventure thereafter. The best/possibly the most dangerous part about these is that they cost less than $2 per bag! Maybe my family has been known to have multiple bags of different flavors open at the same time.. but no one’s judging; my Dad loves the wasabi, my Mom likes the Onion Thyme, and although I love all of the flavors, the original lightly salted is still my favorite.

Harvest Snapea Crisps accompanied us to Maui! More than 1 bag, of course...

Harvest Snapea Crisps accompanied us to Maui! More than 1 bag, of course…

I have had a lot of luck with my Harvest Snaps love affair! First, my college friend, who is associated with the snaps marketing squad, asked me if I would share the brand with my readers. I said a hearty of course, since I already adore the snacks and would have reviewed them anyway! Then, on a whim, I entered a Harvest Snaps summer photo contest – and won!

Harvest Snaps Summer Photo Contest Winner

Harvest Snaps Summer Photo Contest Winner

They mailed goodies and a T-shirt to my house, which arrived shortly after I left for Israel so my lucky family got to enjoy the loot. Then, just recently, I took a quick survey and won snaps again! This time we get to try their limited-edition holiday Salted Caramel flavor – one special delivery that I can’t wait to bust into!

I am missing these so much while I am in Israel; I cannot wait for my sister to visit in December so she can bring me like 10 bags of them. Ok maybe just 2. I am especially excited to try the Salted Caramel flavor, and to be reunited with my favorite lightly salted original snaps. You all, I don’t know what it is about these or why they are so good, but I just can’t stop obsessing over them. Seriously.

Harvest Snap Pea Crisps!

So if you are in the grocery store and you see them, pick up a bag of the Tomato Basil or the Onion Thyme alongside your seasonal and original flavors – then you can snack on them and make these awesome meatballs at the same time. What could be better?!

Harvest Snaps Meatballs & Marinara

Harvest Snaps Meatballs & Marinara Recipe

Whoa, whoa whoa… I know, crushing up snaps in your meatballs? Isn’t that weird? No!! Think of them as super duper flavorful (and gluten free!) bread crumbs that you can snack on as you cook. Win-win 😉

Ingredients

1 lb ground beef
1 large egg
2 tbsp chopped onion
1 minced garlic clove
3/4 cup crushed Harvest Snaps, either Onion Thyme or Tomato Basil (or both!)
1 tbsp onion soup mix
1 tsp freshly ground pepper
Sprinkle of your favorite spices – I used garlic powder, onion powder & a pinch of smoked paprika
1/2 tsp salt
1 tsp chili flakes (optional)
Olive oil, for the pan

Harvest Snaps Snapea Crisps Meatballs Recipe

Directions

Preheat your oven to 350 degrees F and use olive oil to lightly grease a 9×9 baking pan. Chop onion and garlic and place in a large mixing bowl. Put the snap peas in a plastic bag and go a little crazy on them with a rolling pin until they resemble the texture of bread crumbs. Mix all of the ingredients together in the large bowl. Roll the meatballs into 16 evenly sized balls and place them in the greased baking pan.

Harvest Snaps Snapea Crisps Meatballs Recipe

Cover with foil and bake for 25 minutes, uncover and bake until the internal temperature reaches or exceeds 165 degrees. Remove and let cool before serving alongside your favorite pasta and marinara sauce – we enjoyed ours with homemade puttanesca!

Harvest Snaps Meatballs & Marinara Recipe

Disclaimer: Although this is a sponsored post, I am really, truly loving these and would have reviewed them without being asked. They’re super delicious!

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Tomato & Eggplant Ragout

21 Monday Oct 2013

Posted by Nicole Small in dairy free, gluten free, spicy, vegetarian/vegan

≈ 5 Comments

Tags

autumn, dairy free, fall, food, food blog, garlic, gluten free, healthy, healthy recipe, israel, recipe, recipe blog, spicy, travel, vegan, vegetable, vegetarian

This easy tomato and eggplant ragout is my new favorite thing to make. It is easy enough for a week night, it can be a one pot meal, and it is flavorful enough to impress if you’re cooking for a crowd. I really like the mixture of flavors but you can feel free to add or subtract spices as you choose. This is my first recipe experimenting with eggplant, and my friend Julia and I were so pleased that we have made it numerous times since then.

It’s funny when you think that you know a food, and that you know that you don’t like it. Maybe there are exceptions, for example: some people only like cooked onions, or beets when they are pickled, or some people like fresh tomatoes but hate sun dried tomatoes. Then, sometimes, when you experiment with an ingredient you discover so many new aspects of it.

Tomato & Eggplant Ragout Recipe | via Tsiporah Blog

This is what happened with me and eggplant. I thought for sure I didn’t like it, unless it was made one of these following three ways:

  1. Breaded and fried (eggplant parmesan or maybe even eggplant “fries”)
  2. Roasted or smoked and whipped beyond recognition into baba ganoush
  3. Cooked into a tomato and eggplant dip from a kosher market in Phoenix

Otherwise I really disliked eggplant. Until I came to Israel.

Eggplant is on almost every menu here. There are entire dishes devoted to eggplant and you can often order it as a side. It is roasted, grilled, made into sauces, and cooked into stews, like this tomato and eggplant stew. Maybe the quality of the eggplant is better here, or maybe the people here have just had more time to perfect their preparation of this odd vegetable. Regardless, it is awesome, and I’m completely converted.

Tomato and Eggplant Stew with Middle Eastern Spices via Tsiporah Blog

Tomato and Eggplant Stew

Tomato & Eggplant Ragout

Ingredients

1 onion
4 tbsp olive oil, divided
1 medium sized eggplant, which feels heavy for its size
5 medium-large tomatoes
5 garlic cloves
2 tsp cumin
3 tsp paprika
3 tsp za’atar spice blend*
Optional- chili flakes (if you want it to be really spicy)
1 tbsp onion flakes
1/2 tbsp skhug chili paste (optional)*
3 tbsp tomato paste
1 vegetable bullion cube
2 1/2 cup water
Salt and pepper, to taste

Tomato and Eggplant Ragout Ingredients | #Recipe via Tsiporah Blog

Spices for Tomato and Eggplant Ragout Recipe via Tsiporah Blog

Directions

In a large & deep skillet, heat 2 tbsp olive oil over medium-low heat. Quarter the onion and cut into 1/4 inch-thick slices and add to the olive oil. Cook on low for 20 minutes until the onions slightly start to brown.

Tomato and Eggplant Stew Recipe via Tsiporah Blog

Meanwhile, cut the eggplant into slices, and then into small cubes or rectangles, and place in a colander. Sprinkle generously with salt and rest the colander over a bowl or the sink to let excess moisture drip off. Chop the tomatoes into rough cubes and mince the garlic; set both aside.

Tomato and Eggplant Stew with Mediterranean Spices via Tsiporah Blog

Tomato and Eggplant Ragout Recipe via Tsiporah Blog

Once the onions are done, remove them from the pan and set aside. Rinse the eggplant to remove the excess salt and press between paper towels to dry. Add the extra 2 tbsp of oil to the pan. Once it is heated, add the eggplant and sear on all sides. You might have to do this in two batches.

Pan cooked eggplant for Eggplant & Tomato Ragout via Tsiporah Blog

Searing the eggplant

Once the eggplant is golden brown on most sides, transfer to a pot. Add the tomatoes and garlic. Cook together on low for 3-4 minutes until the tomatoes just start to soften. Then add all of the spices (cumin, paprika, zatar and onion flakes) and cook for another 3-4 minutes. Lastly, add the skhoug chili paste, tomato paste, water, bullion, salt and pepper.

Vegan Eggplant and Tomato Stew via Tsiporah Blog

Bring to a boil and then cover and reduce the heat to low. Let simmer for 45 minutes to an hour, until most of the water is incorporated, making a thick stew. Most of the tomatoes and eggplant should be completely softened, they may even begin to disappear into the ragout.

Once the ragout has cooked for 45 minutes, taste it and adjust the flavors to your liking. You can add more spices, salt, and pepper.

Tomato and Eggplant Stew with Garlic & Spices via Tsiporah Blog

To serve, remove from heat and drizzle with an extra 2 tbsp of olive oil. Serve over rice or with crusty bread, or even as a dip for challah on Shabbat. Enjoy!

*If you don’t have za’atar, you can substitute a mixture of mostly oregano and a little thyme or marjoram (dried & ground). Likewise, if you don’t have skhoug, just substitute anything spicy that you like, or another chili paste.

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